Oct 19, 2015

Bhatura Recipe - How to Make Bhatura with Yeast

I love bhatura, but i dont make it very often these days. Since it is fried, i make it very rare. Few days back i was craving for it, so made it and serve with dahi aloo. I have shared few version of bhatura before, all the time i dont use yeast in it.  But this time  i decided to make it with yeast and it turned out so soft and spongy.

Hope you will give this a try and let me know how it turns out for you..I have one more version of bhatura in which a starter is used instead of yeast and it is a authentic punjabi recipe, will be sharing it next time..

Preparation Time : 10 mins
Resting Time  1 to 2 hours
Cooking Time : 30 sec to 45 sec per battura
Serves: 4


All Purpose Flour / Maida - 2 cups
Sooji / Rava / Semolina - 1/4 cup
Salt to taste
Sugar - 1.5 tblspn
Yogurt / Curd - 2 tblspn
Dry Yeast - 1.5 tsp
Oil - 2 tblspn + for deep frying
Warm Water as needed


Take yeast and 1 tsp of sugar in a small bowl. Add little warm water to it and mix well. Let it sit for 5 mins till the yeast is activated.

Take sooji in a bowl, add in 1/4 cup of warm water to it and let it soak for 5 mins.

Now take flour, salt, sugar, oil, yogurt, soaked sooji, yeast mix and mix well. Add water slowly and knead to a soft dough. Cover and set aside for few hours till it doubles in size.

Now knead it well. Divide the dough into small balls.

Roll each ball into a round disc.

Heat oil for deep frying and fry the battura till puffy.

Drain and serve.

Take all your ingredients

First take yeast in a bowl

Add a tsp of sugar

Add little warm water and let it sit for 5 mins

Now see how foamy the mix looks, the yeast is activated

Take sooji in a bowl

add little warm water to soak the sooji

take flour in a bowl

add little salt

add in sugar

add in oil

add in yogurt

mix well

add in yeast mix in

add in sooji

mix well

knead to a soft dough

now it is well kneaded

cover and let it rise

now it is well risen

add some more flour and knead well again

Now divide this into small balls

take a ball

roll it

heat oil for deep frying

drop battura in

use a slotted spoon to press the top

it it puff up

look how puffy

Drain and serve


  1. Hi,
    I have 2 questions
    1. What brand of yest do you use?
    2. Once the yeast packet is opened, how do you store the remaining yeast?

    I am asking these questions because mine gets ineffective after the first use.

  2. @Vidyai put that in a air tight contianer and store it in freezer

  3. Thanks. Can you specify the brand.

  4. @Vidyai buy mine from my super market, they bhave their seal on that, no particular brand name is mentioned

  5. Why we add semolina? Can we make without that?


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